Greek Lamb Kabobs with Quick Tzatziki

Ingredients

Serves 10-12. Time: about 45 minutes, plus a 24-hour soak.

• 5 lb boneless leg of lamb, trimmed and cut into 1 1/2 inch cubes
• 1/4 package Frisco Greek Flavor Marinade dissolved in 2 cups cold water (for a 10 lb party batch, use 1/2 package and 1 quart water)
• 2 red onions, cut in wedges
• 2 bell peppers, cut in 1 1/2 inch squares
• 1 pint cherry tomatoes
• 2 tablespoons olive oil, for the vegetables
• Metal skewers, or wooden skewers soaked 30 minutes
• Warm pita bread, for serving

Quick tzatziki: Stir together 2 cups plain Greek yogurt, 1 cucumber (grated and squeezed dry), 2 cloves garlic (minced), 1 tablespoon lemon juice, and 1 tablespoon chopped fresh dill. Chill at least 30 minutes.

Steps

1. Dissolve the marinade in the cold water in a large zip bag or covered container.
2. Add the lamb, press out the air so the meat is covered, and refrigerate 24 hours. Turn the bag once or twice.
3. Drain the lamb and throw out the used marinade. Never reuse marinade that touched raw meat.
4. Thread the lamb onto skewers. Put the vegetables on their own skewers, since they cook at a different speed, and brush them with olive oil.
5. Heat the grill to medium-high, 400-450F, and oil the grates.
6. Grill the lamb 8-12 minutes, turning every 2-3 minutes, until browned. Pull it at 145F for medium-rare, the USDA safe minimum for whole cuts of lamb, and rest at least 3 minutes. Grill the vegetables 8-10 minutes, until tender and charred at the edges.
7. Serve on warm pita with the vegetables and tzatziki.